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Camaron Rebosado
''Camaron rebosado'' is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine. Etymology The term ''camaron rebosado'' comes from the Spanish phrase '' camarón rebozado'' ("battered shrimp"). Due to the practice of '' seseo'' in the Spanish spoken at the time of its introduction, the latter part of the phrase was pronounced as a homophone of '' rebosado'' ("bursting"), and was thus rendered into Tagalog as . Despite the Spanish name, the dish is Chinese Filipino, originally introduced by Chinese migrants to the Philippines. Preparation ''Camaron rebosado'' is prepared by removing the heads, and sometimes the tails as well, of the shrimp. It is then sliced lengthwise along the back and butterflied, with the vein removed. The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other spices to taste. The batter is made by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically ... References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dipping Sauce
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Deep Fried Foods
This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, the food is then prepared quickly. Deep fried foods * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * ** Czech '' Smažený sýr'' ** Slovakian '' Vyprážaný syr'' * * * * * * * * * * * * ('' Coxinha'') * * * : * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * – the Puerto Rican version * * * ** * * * * * * * * * * * * * * * * – some varieties are deep fried * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancit Choca
''Pancit choca'' is a Filipino black seafood noodle dish made with squid ink and ''bihon'' (rice vermicelli). It originates from Cavite, Philippines, and is originally known as ''pancit choca en su tinta'' in Caviteño Chavacano. It is also known more commonly as ''pancit pusit'' in Filipino. It is a type of ''pancit''. Names The aesthetic significance of Luzon pancit is visible in the use of squid ink of Caviteños from Tanza, Cavite City and Trece Martirez. The dish is mainly sourced from cuttlefish, an archetypal Chabacano dish, Choko being the Chabacano for cuttlefish. Because of its black color, it was originally eaten only during Lent or funerals. It is topped with contrasting green color of Kamias and the orange color of the fried garlic. In original Caviteño Chavacano, the dish is known as ''pancit choca'' (or ''choco'') ''en su tinta'', literally "noodle with squid in its own ink", commonly shortened to ''pancit choca'' or ''pancit choco''. ''Choca'' or ''choco' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okoy
''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. ''Okoy'' are sometimes dyed bright orange with '' achuete'' seeds. ''Okoy'' has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. ''Okoy'' batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp. Etymology According to Filipino linguist Gloria Chan-Yap, the name ''okoy'' comes from Hokkien ''ō+kuè'', meaning "cake made from taro". However, they ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Prawn
Fried shrimp is a seafood dish consisting of shrimp that is battered or breaded and then deep-fried or pan-fried. It is served in various cuisines around the world. The dish can be prepared using different coatings, such as seasoned flour, cornmeal, panko, or tempura batter. Popcorn shrimp Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, * pp281–283: Cajun popcorn with sherry wine sauce * pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce where shrimps could also be used as a substitute for crayfish. Coconut shrimp Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried. Internationally Japan There are two popular deep-fried prawn dishes in Japan, ''ebi tempura'' and ''ebi furai''. The difference is that tempura is never breaded, while breaded deep-fries are called ''furai, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinatown
Chinatown ( zh, t=唐人街) is the catch-all name for an ethnic enclave of Chinese people located outside Greater China, most often in an urban setting. Areas known as "Chinatown" exist throughout the world, including Europe, Asia, Africa, Oceania, and the Americas. The development of most Chinatowns typically resulted from human migration to an area without any or with few Chinese residents. Binondo in Manila, established in 1594, is recognized as the world's oldest Chinatown. Notable early examples outside Asia include San Francisco's Chinatown in the United States and Melbourne's Chinatown in Australia, which were founded in the early 1850s during the California and Victoria gold rushes, respectively. A more modern example, in Montville, Connecticut, was caused by the displacement of Chinese workers in New York's Manhattan Chinatown following the September 11th attacks in 2001. Definition Oxford Dictionaries defines "Chinatown" as "...a district of any non-Asian town, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manila
Manila, officially the City of Manila, is the Capital of the Philippines, capital and second-most populous city of the Philippines after Quezon City, with a population of 1,846,513 people in 2020. Located on the eastern shore of Manila Bay on the island of Luzon, it is classified as a Cities of the Philippines#Independent cities, highly urbanized city. With , Manila is one of the world's List of cities proper by population density, most densely populated cities proper. Manila was the first chartered city in the country, designated bPhilippine Commission Act No. 183on July 31, 1901. It became autonomous with the passage of Republic Act No. 409, "The Revised Charter of the City of Manila", on June 18, 1949. Manila is considered to be part of the world's original set of global cities because its commercial networks were the first to extend across the Pacific Ocean and connect Asia with the Hispanic America, Spanish Americas through the Manila galleon, galleon trade. This marked t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binondo
Binondo (; ) is a district in Manila and is referred to as the city's Chinatown. Its influence extends beyond to the places of Quiapo, Manila, Quiapo, Santa Cruz, Manila, Santa Cruz, San Nicolas, Manila, San Nicolas and Tondo, Manila, Tondo. It is the oldest Chinatown in the world, established in 1594 by the Spaniards as a settlement near Intramuros but across the Pasig River for Catholic Chinese; it was positioned so that the colonial administration could keep a close eye on their migrant subjects. It was already a hub of Chinese commerce even before the Spanish colonial period. Binondo is the center of commerce and trade of Manila, where all types of business run by Chinese Filipinos thrive. Noted residents include Saint Lorenzo Ruiz, the Filipino protomartyr, and Venerable Mother Ignacia del Espiritu Santo, founder of the Congregation of the Religious of the Virgin Mary. Etymology Numerous theories on the origin of the name "Binondo", and that of "Tondo", its neighborin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Ketchup
Banana ketchup, also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a wartime shortage of tomatoes but a comparatively high production of bananas. Use In Filipino households, this condiment is used on many dishes: Filipino spaghetti, omelettes (''torta''), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue, chicken skewers, fried chicken, and other meats. History Filipina food technologist Maria Y. Orosa (1892–1945) is credited with inventing the product. In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr. who founded the brand name Mafran (a portmanteau of his given name and surname). Francisco sought funding from Tirso T. Reyes to expand his business and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
